Friday, 24 January 2014





I am the sand, and the sieve.
I strain myself through myself.



Distilled to vapours;
caught on a breeze.

Wednesday, 22 January 2014

Capers, Raisins, Nuts and Sole

2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon flour
1/8 teaspoon paprika
2 sole fillets
Salt and pepper to taste
1 tablespoon raisins
2 teaspoons drained and rinsed capers
1 tablespoon toasted sliced almonds
1. Toast Almonds. Heat a plate in a low oven. Whisk together the lemon juice and 1 tablespoon olive oil; set aside.
2. Stir together the flour and paprika on a plate. Dredge both sides of the fish in the flour.
3. In a large nonstick skillet heat 1 teaspoon olive oil over medium heat until hot. Add the fish and saute about 2-3 minutes on each side, until the fish flakes and is cooked through. Sprinkle lightly with salt and pepper. Remove from the pan, transferring to the warm plate.
4. Add the lemon-oil mixture and bring to a boil. Add the raisins, capers and nuts. Swirl the pan to blend and pour over the fish.
I served my fish over hashbrown patties, sort of a fancy fish'n chips combo. Recipe adapted from Seattle Times Company, 1995 recipe : 
Really liked the contrasts in this one . .. the raisins were a nice counterpoint to the bitterness of the capers, and toasted almonds are always a favorite. Nom nom. 

Wednesday, 15 January 2014

Agnostic Mountain Gospel Choir

I'd never heard of this Calgary-based group before (which, of course, indicates that I don't listen to nearly enough CBC Radio--shame on me!) and I really, really like them. I generally like roots music, and rock is my definite musical genre of choice, and this group unites them in a gritty, authentic sound. Their Facebook page describes them as "clang-banging pre-WWII blues and country like they mean the hell out of it", and they really do.

So, for those of you who also don't listen to enough CBC radio, The Agnostic Mountain Gospel Choir:

Monday, 13 January 2014

Lithuanian Cabbage Soup

4 cups chicken soup stock
1 lg. chopped onion
2 garlic clove, chopped
1 tbsp. sugar
1 bay leaf
pepper, salt to taste

Mix these ingredients and simmer for 1 hour.

Then Add: 1/2 cup chopped carrots,  3 cups chopped cabbage; 1/2 cup sauerkraut; 1 can whole tomatoes. Simmer for 1/2 hour.

Turned out pretty decent, but wish I'd had more time to simmer and draw out flavors more. I garnished with green onion and served with melba toast and cream cheese. Nom.

Sunday, 12 January 2014

Lake Simcoe

Why yes, this does look very similar to the last "art" I posted. A sign that I need to find my creative spark again? Oh, probably.


Intricate implosion
my mental corrosion


Just thought I'd drop

a line


Yeah, I'm fine.
Except when I'm not.
Except I forgot
what part of me's mine.

Runs me out, runs me over.
Confusions, contusions.
Whirls round,
and I'm down
for the count
and I'm out.


Just thought I'd drop

a line.